Yangnyeom

Name: Yangnyeom
Prep time: 10 min
Cook time: 25 min
Yield: 2 to 4 servings
Cuisine: Korean Menu
Ingredients: Chicken Wings — 900 g; Salt — ½ tsp; Black Pepper — ½ tsp; Potato Starch — 60 g; Flour — 30 g; Baking Soda — ½ tsp; Eggs — 2; Garlic — 3 cloves; Tomato Ketchup — 80 ml; Rice Syrup — 80 ml; Vinegar — 2 tsp; Gochujang — 60 g; Sesame Seeds — 1 tbsp

This authentic Korean Yangnyeom chicken is a crispy, deep-fried delight coated in a sticky, sweet, and spicy glaze. Featuring tender chicken wings double-fried for maximum crunch, each piece is tossed in a luxurious sauce made from garlic, tomato ketchup, rice syrup, and spicy gochujang. It is an irresistible, party-favourite snack that offers the perfect balance of tanginess, heat, and sweetness in every single bite.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 25 minutes

Servings: 2 to 4

Notes:

Double-frying is the essential secret to achieving that signature shatteringly crisp texture; the first fry cooks the chicken, while the second fry removes steam and ensures maximum crunchiness.

The batter consists of a precise blend of potato starch, flour, and baking soda, ensuring the coating is light, fluffy, and perfectly suited for absorbing the spicy glaze.

Gochujang (Korean hot pepper paste) provides the backbone of the spicy, savoury sauce, while rice syrup adds the necessary glossy, sweet, and sticky quality.

Be careful not to overcook the chicken during the first fry; the second fry is where the deep, golden-brown colour and final crunch are truly developed.

Serving this dish with pickled radish is traditional and highly recommended, as the tangy, refreshing crunch of the radish perfectly complements the richness of the fried chicken.

Marinate Chicken
Season the chicken wings with salt and pepper, then add the potato starch, flour, baking soda, and eggs, mixing thoroughly until all pieces are well coated in the batter.

First Fry
Heat the oil to 180°C and deep-fry the chicken in batches for 12 minutes until lightly golden and firm, then remove and drain.

Prepare Sauce
Sauté the minced garlic in a pan with cooking oil, then stir in the tomato ketchup, rice syrup, vinegar, and gochujang, simmering until the sauce bubbles and thickens.

Second Fry
Reheat the oil and deep-fry the chicken again for another 12 minutes, removing any foam that rises to the surface, until the pieces are deep golden-brown and exceptionally crispy.

Glaze and Serve
Add the fried chicken directly into the prepared sauce, toss until every piece is evenly coated, then finish with a generous sprinkle of toasted sesame seeds before serving.